Let the Beet Drop or my heart beets for you! Haha, I am sure we all can come up with multiple such beetroot cheesy pickup lines. But trust me nothing will be cheesy and creamy as this Vegan Beetroot Dip.
Beetroot is a very underrated vegetable thanks to the earthy flavor it brings and the stains it leaves on your chopping board and palms. Not one of the most preferred vegetables to work with but I love how versatile it can get. If you have been living under a rock till date, beetroot is one of the widely used vegetable in Russia and East Europe. Borst is a soup enjoyed both warm and cold during the entire year. Okay enough knowledge on world cuisines. Let’s move to what more you can do with this beautiful vegetable.
Vegan Beetroot Dip can be made creamy with the addition of Tahina – a typical sesame paste used in the middle east for a number of dishes including hummus. If you have ever tried making hummus at home, you would have tahina lying somewhere in your cupboard. And if not, you can try making it at home. But if you are not a fan of sesame, the other option is to add yoghurt (regular yoghurt – won’t stay vegan anymore) or Coconut Yoghurt. Don’t try and attempt to make this dip with precooked storebough beetroots – they retain way too much moisture making this dip more soupy.
I paired the Vegan Beetroot Dip with Buckwheat Crackers that I made last week. And those crackers are glutenfree and a perfect match made in heaven. This dip can be ofcourse used in sandwiches or salads.
And if you happen to give this a try, do let me know in the comments below.
Happy Beet-ing around 😀